Chicken Tortilla Soup

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• Tortilla strips, avocado, and shredded cheese for topping

Instructions

1. 1Add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, broth, chili powder, and cumin to the slow cooker.
2. 2Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is cooked through.
3. 3Remove the chicken, shred it with two forks, and return it to the soup.
4. 4Stir well and ladle into bowls, then top with tortilla strips, avocado, and shredded cheese before serving.

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